BEST-EVER CHEWY GINGERBREAD COOKIES
Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don't you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 90
Number Of Ingredients 13
Steps:
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g
CHEWY CHOCOLATE-GINGER COOKIES
Give these cookies intense flavor with melted semisweet chocolate and warm baking spices.
Provided by Food Network Kitchen
Time 2h50m
Yield about 32 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
- Combine the chocolate and butter in a small microwave-safe bowl and microwave in 30-second increments, stirring after each, until smooth, about 2 minutes. Set aside to cool slightly.
- Whisk the almond and all-purpose flours, ginger, baking powder, cinnamon, salt, allspice and nutmeg together in a medium bowl. Beat the brown sugar and eggs togteher in a large bowl with an electric mixer on medium-high until pale and fluffy. Add the chocolate mixture and beat until combined. Add the flour mixture and mix on low speed until incorporated. Refrigerate the dough until firm but still rollable, at least 1 hour.
- Put the granulated sugar in a shallow bowl. Scoop and roll the dough into 3/4-inch balls and then roll in the granulated sugar to coat. Put on the prepared baking sheets about 2-inches apart.
- Bake until the edges are set but the centers are still soft, 8 to 10 minutes. Let the cookies cool for 3 to 5 minutes on the baking sheets and then transfer to a wire rack to cool completely. Dust with confectioners' sugar if using.
CHEWY CHOCOLATE-GINGERBREAD COOKIES
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 14
Steps:
- Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
- Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.
CHEWY WHITE CHOCOLATE CHIP GINGERBREAD COOKIES
These cookies will rock your world and leave your friends begging for more. I must've made them 100 times before finally perfecting them. Great for the holidays!
Provided by Mickie Lear
Categories Desserts Cookies Drop Cookie Recipes
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
- Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 31.2 g, Cholesterol 26 mg, Fat 11.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 6.7 g, Sodium 213.7 mg, Sugar 22.4 g
CHEWY CHOCOLATE GINGERBREAD COOKIES
Make and share this Chewy Chocolate Gingerbread Cookies recipe from Food.com.
Provided by roslyn.hazen
Categories Drop Cookies
Time 3h10m
Yield 24 cookies
Number Of Ingredients 14
Steps:
- Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer,fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
- Heat oven to 325°F
- Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 153.2, Fat 8.4, SaturatedFat 5.2, Cholesterol 10.2, Sodium 59.2, Carbohydrate 20.9, Fiber 1.8, Sugar 10.5, Protein 2
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4.9/5 (7)Category Celebrations, Dessert, SnackCuisine AmericanTotal Time 41 mins
- Place the cookie stamps in the freezer (this makes pressing the cookie out easier). If cutting out into shapes, skip this step. In mixing bowl, whisk together the flour, spices and cocao powder. Whisk well to thoroughly combine the dry ingredients. Set aside.
- In a stand mixer with paddle attachment or with electric hand mixer with beaters, cream together the butter, sugar and molasses on low speed, increasing to medium speed. Cream together until smooth and well combined. Beat in the egg yolk until well combined.
- On the lowest speed, or by hand, mix in the 1/4 of the dry ingredients at a time. Beat each time until the dry ingredients just incorporate (you will still see flour streaks). Beat a final time until the dough just comes together. There may be some crumble especially at the bottom of the mixing bowl. Gently dump the dough onto a piece of plastic wrap. Collect and stray pieces of dough and gently shape the dough into a disk (think of this like making a pie crust). Wrap in the plastic wrap and chill in the freezer for 15-20 minutes. During the chill time, preheat the oven to 375F. Line a baking sheet with parchment paper and set aside.
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5/5 (8)Total Time 1 hr 10 minsCategory CookiesCalories 148 per serving
- In a large mixing bowl, beat butter and sugar with an electric mixer until combined. Add vanilla, molasses and egg yolk. Beat again to form a creamy mixture.
- Sift in flour, cocoa, baking soda, ginger, cinnamon and nutmeg and best briefly until dough starts to come together. Form dough into a smooth round disc. Wrap the dough in plastic and pop in the fridge for 30 minutes to rest.
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- In the bowl of a stand mixer, cream together the butter and brown sugar until smooth. Add the molasses (it really does help to spray your measuring cup with cooking spray before measuring the molasses - it will pour out more easily afterwards) and egg and mix again to combine, scraping down the sides of the bowl as needed.
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4.9/5 (10)Category DessertCuisine AmericanTotal Time 2 hrs 27 mins
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- Preheat the oven to 325°F. Scoop the dough into 1 1/2-tablespoon balls (I like to use this medium cookie scoop) and place 2 inches apart on prepared baking sheets. Chill for 20 minutes. Roll each ball in the granulated sugar.
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